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Four Seasons Hotel Alexandria at San Stefano, Egypt

  • 399 El Geish Road, Alexandria, Egypt
ALX_248_aspect4x5

Hossam Saied

Executive Chef
“In every step we make there is a challenge, but if we love our work we will enjoy giving. Food is not a recipe. It is art.”

Four Seasons Tenure

  • Since 2004
  • FirstFour Seasons Assignment: Sous Chef, Four Seasons Hotel Cairo at Nile Plaza

Employment History

  • Four Seasons Hotel Mumbai; Four Seasons Hotel Alexandria at San Stefano; Four Seasons Hotel Cairo at Nile Plaza

Birthplace

  • Cairo, Egypt

Education

  • Graduation from High Institute of Tourism and Hospitality

Languages Spoken

  • Arabic, English and some French

Hossam Saied started his hospitality business career in 1991 as a commis in a Chinese and Asian kitchen. He then joined Four Seasons Hotel Cairo at Nile Plaza in 2004 as a Sous Chef in charge of Zitouni restaurant, where he mastered Middle Eastern cuisine.

In 2007 and 2008 he travelled to Four Seasons Hotel Jakarta to lead the Egyptian promotion festival there, then again in 2009 to Four Seasons Hotel Buenos Aires. In 2010 Hossam was transferred to Alexandria where he found another passion in the kitchen – seafood. This native Egyptian has a passion for food like no other. From his hometown Cairo, he has travelled to Asia and America to promote his country and its cuisine.

Hossam’s culinary innovation is unlimited and his expertise has not gone without recognition. He was the first Egyptian chef to be promoted within Four Seasons Hotels and Resorts to the prestigious position of Executive Chef when he oversaw the massive operation of different outlets and banquet operations of Four Seasons Hotel Mumbai before returning to Four Seasons Hotel Alexandria in 2015.

In true Egyptian style, Hossam cites his mother as his biggest influence. “I like to say she is the greatest chef of all,” he says. “She was a fan of the tough love, my Mom – and I now realise how deeply rooted I am because of her. I grew up helping her around the kitchen. My fondest childhood memories are of her spectacular seafood feta dinners that have made their way to my signature recipes.”

Hossam has a great love for culture. He believes that great food is a harmonious marriage between different cultures and flavours with a dash of quirky innovation. When he is not in the kitchen, he catches up on lost time with his wife and three sons.

An avid football fan, he enjoys both playing and watching the sport in his down time and loves a good swim any day, not to mention, indulging in great food. For now, Hossam is busy absorbing the rhythm of the Hotel while he immerses himself in the electricity, culture and dynamism of one of the world’s most exhilarating cities.